I found a can of pumpkin in the pantry, sugar in the cupboard and a new gallon of milk in the fridge… and the rest is history!
These Pumpkin Cookies with Icing didn’t quite make the 12 Days of Christmas list but don’t let that stop you from this delicious, easy recipe.
I haven’t used “Stach,” the pistachio colored KitchenAid mixer, in a while so tonight just seemed right. Baking is
sort of therapeutic for me. There’s something about starting the adventure of baking, trying new and unique alterations to recipes and tasting chocolate, sugar, butter etc, that just gives me a sense of accomplishment and makes me smile… (note: this is why I workout!) After a long week (still 1 day to go!), a long but at the same time fast month, and just being in a go-go-go mentality, baking is just what I needed! Tomorrow- I will need to go on a run and or cycle!
Pumpkin Cookies with Icing Ingredients (makes about 2 dozen)
- 1 1/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/4 cup butter
- 3/4 cup sugar
- 1/2 cup canned pumpkin puree
- 1 egg white
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Mix flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt.
- In a separate bowl, mix butter and sugar. Add pumpkin, egg and vanilla. Add flour mixture.
- Drop by tablespoon on parchment paper lined baking sheet. Bake 12-15 minutes.
Icing: Mix together 1 1/2 cup confectioner’s sugar, 2 tbsp milk, 1/2 tbsp melted butter and 1 tsp vanilla.
Once cookies are cool, frost with icing and sprinkle with cinnamon. Bon Appetit!!